Sunday Supper :: Market

Our Market class was a celebration of seasonal and fresh ingredients from the local farmer's market. All the wonderful produce was so gorgeously inspiring. This was a spontaneous menu put together on the fly. A salad, pasta, fish & a sweet. Here's a little sneak peak of our market finds: asparagus, spring garlic, mushrooms, peaches, strawberries. Throughout the week we'll be posting more about the class, decor, flowers (wait till you see these little wonders) and more!













All Photography by Karen Mordechai

Sunday Suppers :: Private Events !

Email us (info[at]sunday-suppers.com) for more details. Here's one we did as a 31st birthday party at a loft in Williamsburg. The menu for the evening: Tamari-garlic roasted swordfish, Brown Rice Salad and Chilli powder and lemon roasted asparagus. Now that's our kind of party.








All Photography by Karen Mordechai

Midday Meal :: Grilled Peaches with Cardamom Sugar Crust

Ending on a sweet note...

These peaches are delicious on their own but- if you're really looking to impress- serve them with some really good shortbread cookies and some raspberry sorbet. Yum!!!
Hope you all have a wonderful 4th of July. (next week ...previews from our market class :)




All Photography by Karen Mordechai


Grilled Peaches with Cardamom Sugar Crust

4 semi ripe peaches cut in half and pit removed
6 tbl turbinado sugar
1 tbl ground cardamom

Toss the sugar and cardamom together in a bowl. Dip the peaches, flesh side down, into the sugar. Place on a medium/high heat grill and let them alone for approximately 7 minutes. You want the sugar to caramelize on the peaches and create a crust.
Serve with your favorite ice cream, crème fraiche or mascarpone.
Serves 4.

Copyright © 2009 by Casey Solomon

Midday Meal :: Grilled Pork Chops And Sweet Potato Fries

All Photography by Karen Mordechai



As promised...a few more BBQ recipes for 4th of July Weekend ! This is a great recipe and a nice change from the typical burger. We hope you enjoy and tune in tomorrow for dessert... !


Grilled Pork Chops with Scallion Ginger Salad and Sweet Potato Fries
Serves 4

3 shallots, chopped
2 cloves garlic, minced
1 large knob of ginger, minced (5 tbl)
zest and juice of 1 orange
5 tbl olive oil
4 bone in, center cut pork chops

Whisk everything except the chops together in a shallow dish. Season the pork with salt and pepper and place in dish, turning to coat. Let marinate in the fridge for an hour or more. Grill on medium heat for 7-10 minutes, depending on the thickness. Top with scallion, ginger salad.

Scallion, Ginger Salad
1 bunch of scallions, chopped
4 shallots, chopped,
1 large knob of ginger, julienned

Saute scallions, shallots and ginger in olive oil on medium heat until soft, 5-7 minutes.

Tip:
This can be made with any cut of pork or chicken but grilling or roasting with the bone in imparts so much flavor in to the meat.


Sweet Potato Fries
3-4 large sweet potatoes
zest of 2 limes
good sea salt

Cut sweet potatoes into wedges. Toss with olive oil and sea salt. Grill on medium heat for 5-7 minutes per side or until soft.
Remove from heat and while still hot, toss with lime zest and a little more sea salt. Serve with some lime wedges on the side.

Serves 4

Tip:
You can do this with russet potatoes as well but the contrast of the sweet potatoes and the tartness of the lime is sooooo good!
When zesting, make sure you just get the colored part of the rind. You don't want to get any of the pith. (the bitter white stuff underneath- think grapefruit)

Copyright © 2009 by Casey Solomon

Midday Meal :: Grilled Corn Soup

All Photography by Karen Mordechai

Our apologies for being a little late on posting this week, it's been quite busy here at sunday suppers. We're looking forward to the long weekend and hopefully some sunny days ! This week we'll be posting a few bbq recipes in honor of the 4th - here's an easy grilled corn soup to start things off -

Chilled Grilled Corn Soup
Serves 4

6 ears of corn, cleaned
2 tbl olive oil, plus more for brushing
1 large red onion, diced
2 cloves of garlic, minced
3 cups chicken stock
¼ c half and half
zest and juice of half a lime
crème fraiche and chopped chives for garnish

Brush the corn with a little olive oil and grill over medium heat, turning often until the kernels start to color, 8-10 minutes. Cool slightly and cut kernels off the cob.

Heat olive oil in a medium saucepan. Add onions and garlic and sauté on medium heat until translucent, 8-10 minutes. Add chicken stock and grilled corn kernels. Simmer for 5 minutes. Remove from heat and blend with a hand held blender until smooth. Stir in half and half, lime zest and juice, and salt and pepper to taste. Refrigerate for at least one hour.
Pour in to bowls and garnish with a dollop of crème fraiche and finely chopped chives.
Serves 4.

Tip: This soup can also be made with frozen corn in a pinch. You can saute it in a pan to get some color on it.

Copyright © 2009 by Casey Solomon

Sunday Supper :: A French Dinner

Our French Dinner - was so lovely ! For the decor we found a gorgeous vintage wallpaper to line the tabletop. We wanted a more dramatic take on a french countryside evening. We added tall candlesticks, flowers from Saipua...vintage silverware...and voila !
We had an amazing wine pairing with each course from Pour Wines. Casey served a refreshing mint water and a small bite of french bread with a baked herb goat cheese and a burnt fig spread as a starter. And for dinner...moules marinieres, grilled skirt steak au poivre- parsnip puree, braised fennel and tomato. The cherry on top...a bittersweet chocolate and orange pot de crème with almond cream. mmmm. makes our mouth water all over again!
Scroll down for photos & recipes galore. And check out the illustrations on our menus (!) how cute are they ? all hand drawn by our dear Stefanie Pitaro (thanks stef! )
Hope you enjoy looking through the photos & happy cooking. Bon appetite.










All Photography by Karen Mordechai

Recipe :: Moules Marinieres

All Photography by Karen Mordechai


Casey's Tip: If you put a little cornstarch in a pot of cold water and let the little guys hang out for a minute, they will give up their sand.

Moules Marinieres
2 lbs of mussels
4 shallots sliced
3 cloves of garlic crushed
1/2 bottle of good, dry white wine
1/2 c chopped parsley
salt and pepper

Saute the shallots and garlic in some olive oil until soft. Throw the mussels over top and pour in the wine. Cover and cook on medium heat for about 7 minutes or until the mussels have opened. Drop in half of the parsley and toss making sure to get up from the bottom so they are all coated in the sauce. Pour in a bowl and sprinkle with the remaining parsley.

Recipe :: Parsnip Puree

All Photography by Karen Mordechai

Casey's Tip: You can cook the parsnips in vegetable stock if you like. You can also make this puree with carrots. So good!


Parsnip Puree



8 parsnips peeled and cut into large chunks

1 qt. chicken stock

½ c cream

salt and pepper



Bring chicken stock to a boil and throw in the parsnips. Boil for 15 minutes or until parsnips are super soft. Drain and put in a food processor with cream, salt and pepper. Puree until smooth and silky.

Recipe :: Braised Fennel and Tomato

All Photography by Karen Mordechai

Casey's Tip: Sometimes the outer layer of the fennel bulb can be very fibrous. If you have the energy (lord knows I don't!) use a vegetable peeler to peel off the outer layer- just like peeling a cucumber.

Braised Fennel and Tomato

4 fennel bulbs

2 cloves of garlic minced

1 onion thinly sliced

4 tomatoes halved and seeded

1 ½ c white whine

salt and pepper

olive oil

Cut the fennel into quarters leaving the core intact. Sautee the onions and garlic until translucent. Add tomatoes, fennel, white wine, salt and pepper. Stir and cook at a simmer for 30-45 minutes or until fennel is soft and can be pierced with a knife. Finish with a drizzle of olive oil.

Recipe :: Grilled Flank Steak Au Poivre

All Photography by Karen Mordechai

Casey's Tip: You can use any cut of steak for this but skirt steak is so yummy!! Rub the steak with a little olive oil before you sprinkle the seasoning. It will keep the outside nice and juicy.

Grilled Flank Steak Au Poivre

1 1/2 lbs skirt steak

kosher salt and freshly ground pepper

Salt and pepper both sides of the steak generously. Broil or grill 5 minutes per side for medium and 7-8 minutes per side for medium-well.

Recipe :: Bittersweet Chocolate and Orange Pot de Crème with Almond Cream

All Photography by Karen Mordechai

Casey's Tip: I like using bittersweet chocolate for these little lovelies but they can be made with semi, dark or milk.

Bittersweet Chocolate and Orange Pot de Crème with Almond Cream

1 ½ c milk

2 eggs

a pinch of salt

2 cups bittersweet chocolate chips

2 tbl of Grand Marnier

zest of 1 orange

Bring the milk to a simmer in a sauce pan. Put eggs, salt, chocolate, Grand Marnier and orange zest in a blender. Pulse until combined. On medium speed, slowly add in the hot milk and blend for 1 minute. Pour into individual small bowls or ramekins and chill for at least an hour. Serve with almond cream. Copyright © 2009 by Casey Solomon

Almond Cream

1 ½ c whipping cream

1 ½ tsp almond extract

2 tbl sugar

Yall know how to make whipped cream!

Sunday Supper:: Vendor Spotlight Pour Wines

We asked Pour Wines to come in for our french dinner - to do a little wine pairing with each course. Vanessa was our Sommelier for the evening and did a fantastic job.
Check out Pour Wines, they have a very cool shop uptown, a great website (with a wine pairing tool) and when you purchase wines - they keep a little log for you of all your favorites and preferences.























All Photography by Karen Mordechai

Vendor Spotlight :: Saipua Flowers

Well, here it is - and some of you guessed it ! Saipua Flowers did a guest appearance at our French Dinner and we were so thrilled !! Sarah is such a pleasure and talent to work with, We sent her our vintage french wallpaper as inspiration and this is what she came up with ! We will be posting more about the decor & recipes soon but for now, enjoy these precious creations by Saipua.

All Photography by Karen Mordechai

We're In the kitchen....

Prepping for our next class tomorrow - the french evening - it's all coming together and looks so wonderful - we can't wait ! Stay tuned for photos this week, it's going to be a good one ! we even have a surprise floral guest...can you guess who's coming ?

Midday Meal :: Truffled Sunchokes

Casey’s tips:
To peel or not to peel: we like leaving the skin on as it gives a nice texture but feel free to peel.


Truffled Sunchokes

2 lbs sunchokes
2 tbl butter
2 tsp minced garlic
2 tbl truffle oil
2 tbl chopped parsley

Rinse the sunchokes well, Slice sunchokes into ¼ inch pieces. Melt butter on medium heat. Add garlic and cook for 1 minute. Add sunchokes. Cook for 5-7 minutes until fork tender. Remove from the heat. Toss with truffle oil and parsley.

Copyright © 2009 by Casey Solomon

Rhubarb, Strawberry & Lavender Crisp

Casey and I had a wonderful trip to the farmer's market in union square...right now you'll find brightly colored rhubarb, asparagus...radishes and spring onions.
The colors and the textures are just amazing and they inspired a few more
mid-day meals...here's a sweet one you may want to try (pair it with a great
vanilla ice cream, scroll down for our fave :)

Rhubarb, Strawberry Lavender Crisp

For the topping
2 c all purpose flour
¾ c turbinado sugar
½ tbsp salt
1 tbl lavender, finely chopped
12 tbl cold unsalted butter, cubed


For the filling
2 c red rhubarb, chopped
2 c strawberries, hulled
1 c turbinado sugar
pinch of salt
6 tbl all purpose flour


Preheat oven to 350 degrees.
To make the topping, combine all ingredients. Work the butter into the mixture with your hands until you get pea sized lumps. Work quickly to keep the butter cold. Put in the fridge.
To make the filling, combine all ingredients and toss. Divide among individual dishes. Top with the crisp and bake for 30 to 35 minutes or until the crisp is browned and the fruit is bubbling. Top with vanilla ice cream or fresh whipped cream.

Copyright © 2009 by Casey Solomon

Vendor Spotlight: Brooklyn Ice Cream Factory !

We paired our rhubarb strawberry cobbler with the perfect ice cream, vanilla from Brooklyn Ice Cream Factory (have you been ? it's the cute, all natural, somewhat touristy but delightful creamery in dumbo...go check it out ) we highly recommend it :)